Everyone needs a repertoire of “go to” desserts for impromptu entertaining.
Creme Brulee, Chocolate Bread Pudding and fruit, fit the bill to a “T”. With very little effort, you may easily duplicate these easy-to-make desserts.
Round out the menu with fresh and/or canned Lychee nuts and you have a dessert feast.
Menu
Serves 8-10
Chocolate Bread Pudding
Chocolate Sauce*
Creme Brulee
Lychee Nuts and Fresh Blueberries
*Recipe Not Given
Chocolate Bread Pudding
1 1/2 cups heavy cream
2 tblsp butter, plus
2 tblsp butter
2 cups bread cubes, made
with slightly stale bread
2 eggs, 3 egg whites
1 cup sugar
1/2 cup unsweetened
cocoa powder
1 tblsp vanilla extract
1. Preheat the oven to 350 degrees. Lightly butter an 8-inch baking dish.
2. Combine the cream in a saucepan with 2 tablespoons butter and heat over high heat until the milk begins to scald. Put the bread cubes into the baking dish and pour the hot liquid over them. Set aside.
3. Lightly beat the eggs; then beat in the sugar, cocoa, vanilla and salt. Combine with the bread mixture. Pour into the baking dish, dot with remaining butter and bake for 45 minutes, or until firm. Serve with chocolate sauce on the side.
Creme Brulee
3 tblsp light brown sugar
2 cups heavy cream
4 egg yolks, beaten
3 tblsp light, brown sugar
1. Mix together the 3 tablespoons light brown sugar and cream in the top of a double boiler, set over hot water. Bring just to a boil.
2. Add the egg yolks, a little at a time, stirring constantly. Continue to cook until the mixture is thick enough to coat a spoon. Do not overcook or it will curdle. Cool. Pour into a quiche dish, chill in the refrigerator until set.
3. Sprinkle the sugar on top of custard, and place under the broiler until the sugar melts. Don’t let the sugar burn! Cool; then return to the refrigerator to chill thoroughly before serving.
Lychee Nuts with Fresh Blueberries
Lychee Nuts in Heavy Syrup are a pantry “go to”! Just keep one on hand and add fresh berries and you have a delicious, fruity dessert.
1 20 oz. can Lychee Nuts
in syrup
1 pint fresh blueberries
1. Place contents of Lychee can in a pretty bowl.
2. Add fresh berries. Refrigerate for 2 hours and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook. Also visit Culinary Architect on the web at culinaryarchitect.com
